So, I’ve been working on branching out into vegetables that I either have never eaten or that I wrote off as “yucky” in my youth. Since returning to 100% conventional food in January, I made the commitment that I would “reboot my palate,” giving every food a new chance. So far, I haven’t found a veggie that disagrees with me. Now, we come to turnips.
Turnips are a root vegetable that sit somewhere between an onion, a carrot, and a potato. From what I read, they’re delicious if cooked correctly and horrid if not. I’ve completed just one recipe with turnips, and it’s one that I plan to make over and over again:
Oven-Baked Turnip Fries
To begin, slice the ends off the turnips and peel them. For fries, you’ll want to choose larger turnips. The research I did on these veggies stated that the smaller ones tend to be more flavorful. I purchased a variety of sizes to see for myself.
Once they’re cleaned, slice them in the shape of fries. I quartered some, made coins out of others, and made the big ones into fry shapes.
I then sprayed them with non-stick spray, sprinkled them with a teaspoon of paprika and a teaspoon of onion powder, and I tossed them. I laid them out on a baking sheet and roasted them for 25 – 30 minutes at 425 degrees.
The resulting products all tasted different, if you can believe that. The larger turnips that were cut into “fries” were a bit like a soggy steak fry. I actually returned them to the broiler to help them crisp, but that didn’t happen. They just looked more wilted. Still, soggy steak fries are delicious.
The quartered small turnips were like eating new potatoes. Very yummy, indeed. The discs were crispy on the outside and flaky on the inside. As I stood over the tray of warm veggies, I found myself in that “I can’t stop eating these” mode. I’m sure I ate 3-4 servings of them before I walked away.
You know what? Turnips are a non-starchy vegetable. That means that 3-4 servings are like 100 calories which are full of fiber and vitamin C. Knock yourself out. I portioned the ones that I managed not to eat into 3 oz. bags and slid them into the fridge. They were just as soggy and delicious the next day.
I’m still working on this one, but I wanted to share the wonders of the turnip with you! Perhaps garlic salt? Maybe some red pepper? We shall see.